Keto Ice Cream Sandwiches

Ice cream sandwiches were always one of my favorite treats growing up during the summer.

Most store bought versions are packed with sugar, which does not work if you follow a low carb lifestyle.

That is why I made these homemade keto ice cream sandwiches. They give you the exact same nostalgic taste without throwing you out of ketosis.

The chocolate cookie layer stays soft even when frozen, and the vanilla center is rich and creamy.

You can make a whole batch at once and keep them in your freezer whenever you want a quick dessert.

Why You’ll Love This Recipe

Nostalgic Classic Flavor – It tastes just like the classic childhood ice cream truck treat without any of the sugar.

Stays Soft When Frozen – The allulose keeps the rich chocolate layers soft so you can bite right into them easily.

No Ice Cream Maker Needed – You can make the super creamy vanilla filling with just a simple hand mixer.

Fits Your Keto Goals – This sweet dessert satisfies big cravings while keeping your daily carb count very low.

Recipe Ingredients

For the Chocolate Cookie Layers

• 1 1/2 cups Almond Flour
• 1/3 cup Unsweetened Cocoa Powder
• 1/2 cup Granulated Allulose
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 Large Eggs
• 4 tbsp Butter, Melted
• 1 tsp Vanilla Extract

For the Vanilla Filling

• 2 cups Heavy Whipping Cream, Cold
• 4 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 2 tsp Vanilla Extract
• 1/8 tsp Salt

How To Make

Step 1

Preheat the oven to 350°F and line a 10×15 inch baking sheet with parchment paper. Whisk the almond flour, cocoa powder, granulated allulose, baking powder and salt in a bowl.

Step 2

Add the eggs, melted butter and vanilla extract and stir into a thick, smooth batter. Spread it evenly across the baking sheet in a thin layer.

Step 3

Bake for 10 to 12 minutes, just until set but still soft. Let it cool completely, then slice it in half crosswise into two equal rectangles and freeze both pieces for 20 minutes.

Step 4

Beat the cream cheese, powdered allulose, vanilla extract and salt with 1/4 cup of the heavy cream until smooth. Whip the remaining cream to stiff peaks and fold it in.

Step 5

Place one cookie rectangle on a lined tray, spread the vanilla filling over it in an even layer, then top with the second rectangle and press down gently.

Step 6

Cover and freeze for at least 6 hours, until the filling is completely firm.

Step 7

Trim the edges for clean sides and slice into 12 sandwiches. Wrap each one individually in parchment and keep frozen until serving.

Tips

Use Allulose Instead of Other Sweeteners

I recommend sticking with allulose for both the cookies and the filling.

Most other low carb sweeteners like erythritol turn rock solid and icy when frozen, which makes the sandwich impossible to bite into.

Allulose keeps the chocolate cookie soft and gives the ice cream filling that smooth texture you want.

Spread the Batter with an Offset Spatula

This cookie batter is very thick and sticky, so getting it spread thin across the whole pan takes some patience.

My favorite trick here is to lightly grease an offset spatula with a tiny bit of oil before you start spreading.

You can also place a second sheet of parchment paper over the batter and gently press it flat with your hands.

Watch the Baking Time Closely

From my experience, you should pull the cookie layer out the moment the top feels set to the touch.

Cocoa powder and allulose both brown quickly, and baking even two minutes too long will dry the layer out.

Keeping it slightly soft makes it much easier to bite through once the sandwiches are completely frozen.

More Recipes

• Keto Fried Ice Cream Bites
• Keto No-Churn Cookie Dough Ice Cream
• Keto Strawberry Swirl Ice Cream Bars
• Low Carb Chocolate Chip Cookies
• Low Carb No-Churn Vanilla Ice Cream

Frequently Asked Questions

Can I use erythritol instead of allulose in this recipe?

It is best to stick with allulose because it keeps both the cookies and the filling soft while frozen.

Erythritol tends to crystallize when cold, which will make the ice cream icy and the cookies too hard to bite into.